St. Honore cake with rubarbara filling

Preparation steps

• First make the base and bake, and it can be made a few days in advance. In a bowl, sift the flour, sugar, salt and vanilla, then add the sliced ​​butter and rub it well into the flour with your fingertips. In a bowl, beat the egg yolk with water, then add the flour and knead the messy dough with a fork. Wrap in foil and store in the refrigerator for 30 minutes.
• Roll out the cooled dough on a floured surface, then cut a circle with a diameter of 26 cm, prick it with a fork and bake in a preheated oven at 180 degrees for about 15 minutes. Transfer the roast to a cooling rack and cool completely.
• In the meantime, make a tangled dough by putting butter, water and salt in a cooking pot, then letting the butter melt and the water boil. When the water boils, add the flour and mix with a wooden spoon until the dough is cooked, ie until it separates from the wall of the bowl and a thin film of flour is caught on the bottom. Transfer the dough to a bowl and mix a little to cool, then add the eggs one by one to the cooled ones, but add the next ones only when they are completely mixed beforehand.
• Transfer the dough to a pastry bag with a star-shaped extension. Draw a circle 25 cm in diameter on baking paper, then apply the dough along the inner edge of the circle. Bake the circle in a preheated oven at 200 degrees for 25-30 minutes. Transfer the baked ring to the cooling rack, then bake another smaller ring in the same way. From the rest of the filling, form 12-18 small rosettes of the same dough on a baking sheet lined with baking paper, then bake them in the same way. Cool the roast.
• You can do all this in advance if you want, so the next day you can only make creams and put on a cake. For the pastry cream, pour 2/3 of the milk into the cooking pot and bring to the boil, in a bowl mix the rest of the milk, eggs, egg yolks, salt, vanilla and thickener into a fine mixture, then add to the boiled milk and cook until it thickens.
• Cover the cream with foil and cool completely. Meanwhile, slice the washed rubarbar ribs and sprinkle with sugar, and mix well. Cover with foil and leave for 30 minutes for the rubarbara to release all its juice.
• After 30 minutes, transfer the rubarbar to the fire, add 100 ml of water and cook until soft and let more juice. Dissolve the thickener in a little water, then stir in the juice and cook, stirring, until thickened. Remove from heat and allow to cool, stirring occasionally.
• Whip the sweet cream into the icing and set it aside. Make the butter and add it to the pastry cream, mix well. Cut the small cold rosettes in half and top with this cream as well as the baked rings. Place the base on a serving plate and lightly coat the edge with cream, then place the first ring, place the second ring, and place a stuffed mini princess in the middle. Take a couple of tablespoons of cream and set aside the ones you will need to glue the little rosettes-princesses along the edge. Pour all the cream you have left in the middle and flatten it, place the princesses along the edge, gluing them with the preserved stuffing, and store them in the fridge until the other cream is cold enough.
• Once the second cream has come to room temperature, take the cake out of the fridge and carefully apply the rubarbara cream over the pastry cream (separate a couple of tablespoons for the middle). Align well and apply the whipped cream with the princesses, leaving the middle free. If you want, you can fill the middle with the preserved part of the rubarbara cream. Cool the cake well and store it in the refrigerator until serving.